Vietnamese chicken stir-fry with noodles


Vietnamese chicken stir-fry with noodles

This fresh and flavoursome recipe is a great way to include lots of healthy nutrients in your diet. Vegetarian? Simply omit the chicken for a tasty stir-fry.

Cooking time: 25 minutes

Serves: 2


  • 1 large chicken breast, no skin, fat removed, diced      
  • 1 200g pkt dried thick rice noodles    
  • 1 tbs oil    
  • ½ large red capsicum, seeds removed, sliced   
  • 1 large carrot, sliced into matchsticks   
  • 1 zucchini, sliced into matchsticks    
  • 2 tbs light soy sauce
  • ½ tsp chilli, crushed  
  • ½ cup water      
  • 1 tsp brown sugar
  • ⅓ cup orange juice
  • 1 lime, freshly squeezed
  • Spring onions, sliced     
  • Handful fresh chopped coriander
  • 15 fresh mint leaves, chopped


  • ⅓ cup orange juice     
  • Cracked pepper     
  • 1 tsp ginger, peeled and crushed
  • 1 tsp chilli, crushed 
  • 2 tsp fish sauce     
  • 2 tsp light soy sauce      
  • 2 tsp garlic, peeled and crushed 
  • 2 tsp mirin or rice wine


  1. Combine marinade ingredients in a large bowl then add the diced chicken. Stir and place into fridge until ready.
  2. Boil full kettle of water. In another large bowl place the noodles and cover with boiling water for 10 minutes (depending on the thickness of the noodles, see packet instructions).         
  3. In a non-stick wok, heat oil and stir-fry the capsicum for 2 minutes on high heat. Add the carrots and cook for 2 more minutes. Add the zucchini, and cook for another 2 minutes.       
  4. Add a tablespoon of soy sauce and ½ teaspoon chilli.       
  5. Now drain the noodles and let sit until ready.
  6. Add chicken to wok with all the marinade. Stir-fry for 5 minutes or until chicken is cooked.
  7. Add noodles to wok, add a little more soy and ½ cup water, and brown sugar mixed with orange juice. Mix until all incorporated. Add fresh lime juice, spring onions, coriander and mint leaves.
  8. Serve immediately.

Recipe courtesy of


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